Orange & passion fruit traybake

Try this fresh and fruity orange and passion fruit cake with creamy mascarpone topping – a lovely dessert for a weekend family meal

  • Prep:20 mins
    Cook:25 mins
    Plus cooling
  • Easy

Nutrition per serving

  • kcal 231
  • fat 16g
  • saturates 6g
  • carbs 19g
  • sugars 12g
  • fibre 1g
  • protein 3g
  • salt 0.2g

Ingredients

  • 150g margarine or butter, plus extra for the tin
  • 150g caster sugar
  • 3 eggs
  • 150g self-raising flour
  • 1 orange, zested and juiced
  • 250g tub mascarpone
  • 1 tbsp icing sugar
  • 4 tbsp fresh orange juice
  • 1 tsp vanilla extract
  • 2 passion fruit

Method

  1. Heat oven to 180C/160C fan/gas 4. Butter and line a 20 x 24cm cake tin with baking parchment. Cream the margarine or butter with the caster sugar using an electric whisk until light and fluffy, then beat in the eggs one at a time. Sieve in the flour and fold it in. Add the orange zest and juice, fold that in as well, then pour into the prepared tin, smoothing over the top. Bake for 25 mins until golden. A skewer should come out clean when inserted in the middle.

  2. Remove the cake from the oven, leave for 5 mins, then remove from the tin, peel away the parchment and leave to cool on a wire rack.

  3. Meanwhile, make the topping by mixing the mascarpone, icing sugar, orange juice and vanilla until smooth. Cut open the passion fruit, scoop out the seeds, then add half to the mix, reserving the rest.

  4. Use a palette knife to spread the topping over the cooled cake, then drizzle over the remaining passion fruit seeds.